Wash and soak kadala in 2 ½ cups of water for 8 – 10 hours or overnight. Add salt, turmeric powder and pressure for 25 minutes or until done and soft (reduce the heat from high to medium after 3 rd whistle and cook for 20 minutes). Switch off the heat. Allow the cooker to cool naturally. Reserve ¼ cup (50 ml) stock.

For the paste:

1 teaspoonoil

1 cup (60 – 75 g or 4 – 5 tablespoon) grated coconut

10 shallots (chuvannulli / small onion), sliced

1 teaspoon red chilli powder

2 teaspoon coriander powder

½ teaspoon turmeric powder

1 teaspoon peumjeerakam / fennel/ saunf

2 cinnamon sticks, 2 – inch in size

½ teaspoon jeera (cumin seeds)

4 cloves

Method

In an iron kadai, heat oil. Dry roast all the above ingredients on a medium to low heat until golden brown and fragrant. Make a smooth paste (sprinkle 2 tablespoon water when making paste in a mixer). Keep aside.

Other ingredients:

1 tablespoon oil (or up to 4 tablespoon)

10 shallots (chuvannulli / small onion), thinly sliced

3 green chillies, cut into small circles

2 teaspoon ginger – garlic paste

1 tomato, cut into thin slices

6 curry leaves

Boiled kadala (chick peas)

Coconut paste

50 ml (1/4 cup) water

½ teaspoon salt (or to taste)

Method

In a pan or kadai, heat 1 tablespoon oil (or up to 4 tablespoon). Add sliced small onion and fry till golden color on a medium to low heat.

Add coconut paste, 50 ml water and adjust salt to taste. Gravy should be of pouring consistency. Cover with a lid and cook on a medium to low heat for 8 – 10 minutes or until slightly thickens / fragrant / golden brown in color. Serve with Puttu / Appam / Idiyappam …